5 from 4 votes
Paleo Chocolate Pistachio Fudge
  • 1 cup of smooth and creamy Almond Butter
  • ¼ cup of Coconut Oil
  • 2 tablespoon of unsweetened Cocoa Powder
  • ¼ cup of Maple Syrup
  • ½ cup of chopped Pistachio
  1. Combine the almond butter and the coconut oil in a microwave-safe bowl and heat it for 30 seconds, or till the almond butter is warm and soft and the coconut oil has melted. Mix well.

  2. Add the cocoa powder and maple syrup and mix well. There shouldn’t be any lumps. A wire whisk works well.
  3. Add the ¾ of the chopped pistachios and gently fold it in.
  4. Line a 4x6 pan with plastic wrap or parchment paper.
  5. Pour the fudge batter into the prepared pan. Tap to release any air bubble and spread it as evenly as possible.
  6. Top with the reserved chopped pistachios.
  7. Let it chill in the freezer for at least 4 hours. Overnight is better.
  8. Cut into 5 even rows. Cut each row into 3 squares.
  9. Serve immediately or store in a sealed container in the freezer.
  10. You can serve immediately from the freezer. No need to thaw.

  1. Spray the spatula with a bit of nonstick spray before spreading the fudge batter in the pan. It will spread much better.
  2. Run the knife through the hottest tap water and then wipe it dry before slicing the fudge. You will get neat squares.